Classic comfort foods get the Nourished Makeover with this super healthy take on meatloaf. It’s a good and hearty winter one-dish wonder that’s loaded with protein and veggies. Easy to freeze and also makes as a great lunchbox leftover.
- 1 small red bell pepper
- 1 white onion, quartered
- 2 medium carrots
- 6 button mushrooms, stems removed
- 3 garlic cloves, minced
- 1 teaspoon ground thyme
- 1 tablespoon olive oil
- 1 pound ground organic meat: turkey or beef works best
- 2 cups cooked rainbow quinoa
- 1 large egg
- 1 cup barbecue sauce-make sure it's HFC free; there are some great all natural ones
- Salt & pepper to taste
Preheat the oven to 350 degrees. Olive Oil sides of a 9-inch loaf pan and set aside.
Quarter vegetables and add them to a food processor and pulse until finely chopped.
Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2–3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
Transfer the meat mixture to the loaf pan, smoothing the top over with a wooden spoon. Smother in barbecue sauce and bake for 45 minutes.
Let cool for 10 –15 minutes, slice and serve with a green salad.
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